100% Pinot Noir
VINIFICATION + AGEING
Grapes were picked from a tiny 0.67 hectares old vine parcel on September 21st. They were hand sorted and only partially destemmed and crushed before being transferred to stainless steel tanks. Fermentation started spontaneously and lasted three weeks during which light pumpovers and hand plunging were done. The wine was pressed and transferred to barrels (20% new) for MLF and 14 months ageing. The wine was bottled without fining / filtering on January 15th 2016.
Limestone and clay with east exposure and 270 meters average elevation
VINEYARD TRAINING & MANAGEMENT
Guyot – Sustainable viticulture
45 to 54 years old